GUYANESE CALLALOO COOK-UP RICE| recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

black-eyed peas

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas are a good protein alternative and often cheaper.

callaloo leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is widely available and nutritious.

seasoning salt

🥗Healthier: sea salt

💰Cheaper: regular table salt

Sea salt offers a healthier option with less sodium.

Season the salted beef, tripe, pigtail, and chicken foot with garlic powder, onion powder, complete seasoning, black pepper, fresh green seasoning, chicken bouillon, meat seasoning, and paprika. Mix well and refrigerate overnight or for 2-3 hours.

The next day, gather the ingredients: seasoned chicken, callaloo, spinach, boiled rice, coconut milk, garlic, onions, tri-colored bell peppers, okra, green onions, habanero peppers, basil, thyme, and seasonings.

Pressure cook the beef and tripe for 30 minutes, adding water to just cover the meat.

After 30 minutes, add the chicken foot and pigtail, and pressure cook for an additional 15 minutes.

In a large pot, heat oil and sauté onions, bell peppers, basil, and garlic for about 3 minutes.

Add the callaloo and allow it to wilt slightly.

Wash the rice thoroughly and add it to the pot along with the meats and seasonings. Stir and allow to cook for 5-10 minutes to combine flavors.

Add coconut milk and some broth from the pressure-cooked meats instead of water. Add thyme and habanero peppers.

Cover the pot and cook, stirring periodically to prevent sticking or burning, until the rice is tender.

When the rice is almost done, add okra and steam for about 5 minutes until just soft.

Check the consistency; it should be moist but not overly dry. Add green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens